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If you’ve read the Hunger Games books, then you know a running theme throughout them is FOOD! And if you think the descriptions of the decadent lamb stew with dried plums from the Capitol sounds yummy OR your mouth waters for Peeta’s cinnamon bakery bread – then you need to pick up a copy of The Unofficial Hunger Games Cookbook!

Author and Chef, Emily Ansara Baines, has created a cookbook paying homage to foods mentioned in the wildly popular trilogy, consisting of 150 recipes. And don’t worry, her recipes aren’t perfectly accurate: she subs chicken for squirrel!

*I just ordered mine on Amazon, so I haven’t had a chance to test the recipes out!

Here is sample from the book: Lamb Stew with Dried Plums

Yield 8-10 servings

5 pounds lamb fillet, shoulder or leg, cut into 2-inch pieces

2 teaspoons salt

½ teaspoon ground black pepper

½ cup all-purpose flour

2 tablespoons olive oil

3 cloves garlic, minced

1 large onion, chopped

½ cup water

4 cups beef stock

2 teaspoons white sugar

3 teaspoons brown sugar

3 cups diced carrots

1 cup diced zucchini

1½ cups diced celery

2 large onions, diced

3 potatoes, cubed

5 cups dried plums

2 teaspoons dried thyme

3 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh basil

1 teaspoon chopped fresh parsley

2 bay leaves

1 cup ginger ale

Place lamb, salt, pepper, and flour in a large mixing bowl. Toss to coat meat evenly.

Heat olive oil in a large pan and brown the meat, working in batches if you have to.

Remove lamb to a side plate. Pour off fat, leaving ¼ cup in the pan. Add the garlic and onion and sauté until the onion becomes golden. Deglaze frying pan with the ½ cup water, taking care to scrape the bottom of the pan to stir up all of the tasty bits of meat and onion. Cook to reduce liquid slightly, then remove from heat.

Place the lamb and garlic-onion mixture in a large stockpot. Add beef stock and sugar, stirring until sugars are dissolved. Bring mixture to a boil, cover, and simmer for 1½ hours.

Add the vegetables, dried plums, herbs, and ginger ale to the pot. Simmer for 30-45 minutes, or until meat and vegetables pierce easily with a fork.